Bali-style coconut milk

Ingredients for 1 servings:

• 2 medium-sized egg yolks
• 450 ml creamy coconut milk
• 200 g white sugar
• 1 tbsp glutamate, highly purified
• 200 g coconut milk powder
• 350 ml condensed milk, sweet, creamy
• 1 tbsp vanilla extract, liquid
• 450 ml schnapps (fruit water), 65% vol, preferably orange flavored
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Makes 1.5 liters; a delicious, creamy coconut liqueur. Recipe from Bali, Indonesia. Original title: Sopi manis Buah Kelapa

Using a mixer fitted with a whisk, combine the egg yolks and coconut milk with the sugar and MSG on high until the sugar is completely dissolved. Then add the coconut milk powder and mix until smooth. Add the condensed milk and vanilla extract and mix until the mixture is homogeneous. Slowly add the fruit brandy, stirring constantly. Finally, add the lemon juice and mix. Pour the finished Batida de Coco into sterile bottles. Patience is key before you can enjoy it. The liqueur needs at least 1-2 weeks to reach its full flavor, so store in a cool, dark place and don’t give in to temptation. Makes 1.5 liters of liqueur.